These swede dumplings make a stew or chunky soup extra special, and add exciting texture and a delicious sponge for all those flavorsome juices.
Serves four, generously
- Steam or boil the swede until soft, drain and allow to steam dry, ensuring all excess water is drained off.
- Purée the swede with an immersion blender, in a food processor or mash well by hand.
- Mix in the remaining ingredients, it should be a firm batter of dropping consistency, add more flour if necessary.
- Use an ice cream scoop to place scoops of batter into a pot of soup of stew and simmer for 20 minutes. Optionally, place under a grill for a minute or two to brown the tops.